Narisawa "Satoyama" Exhibition
Chef Yoshihiro Narisawa is known for his dedication to all things natural. His mission? "Bring nature to the plate." He seeks out ingredients from forests and fields (and uses traditional and French haute cuisine techniques) to produce dishes ranging from sea snake broth to Wagyu beef at his Tokyo restaurant, Narisawa, which is regularly included on the World's 50 Best Restaurants list. During the month of May, his work will be the focus of a special photography exhibit at Union Station Los Angeles entitled "Satoyama," the result of a collaboration with Brazilian photographer Sergio Coimbra. Presented by Japan House Los Angeles. For more information, visit lafoodbowl.com.